Friday, August 24, 2007

Colorful Cous Cous Salad

This is a quick and healthy dish I whipped up a while ago and have been making ever since. I actually measured how much I was putting in rather than a pinch here and a pinch there so that I could post it here for you. This salad is good served warm, at room temp, or even cold, and can be served as a light lunch or as a side dish with some grilled seafood or baked, marinated tofu kabobs (hmm, we just had tofu, but maybe next week...)

Colorful Cous Cous Salad

  • 2 c cous cous
  • 3 c water
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1 c coarsely chopped baby spinach
  • 1/3 c chopped scallions
  • 1/3 c quartered grape tomatoes
  • 1/2 of a yellow bell pepper, seeded and chopped
  • one carrot, peeled, and grated
  • 3 tbsp chopped fresh parsley (or a mix of half parsley/half mint for a little extra kick)
  • the juice of one lemon plus 1tbsp lemon zest
  • 1 c feta cheese crumbles (more can be used if serving as a main dish)
  • fresh ground black pepper
  • in a large pot, combine the salt, water and olive oil and bring to a boil
  • stir in cous cous an let boil for 30 seconds to 1 minute, remove from heat, spread spinach over the top, and cover, letting it stand for 8 minutes
  • remove the lid and, using a rubber spatula, fluff the cous cous, combining with the spinach
  • add the rest of the vegetables, the lemon juice and zest, the feta cheese, the fresh ground pepper and combine well
  • NOW EAT!


Marie said...

HI Thanks so much for visiting Oak cottage. I really appreciate it and your comments. I am quite interested in this idea of Pescetarian Living and so will be back when I have more time to read your journal more in depth but for now am just going to answer your question. A grill is indeed a broiler! Happy Day!

The Pescetarian said...